Pan Chicken and Belt Face

Published Nov 14, 2023 at 18:30pm ET

In fact, a long time ago, I wanted to make a big dish of chickens, but I always dragged it off for various reasons. Some time ago, my mother took the local chickens raised by relatives in the countryside, thinking that this time I must make a big dish of chickens. I havent been to Xinjiang, and I havent eaten big dishes of chicken in restaurants with Xinjiang flavor, so I can only make big dishes of chicken as a household practice, but its really delicious. I havent written such a long recipe for a long time. There are many words and pictures. If you want to learn this dish, you must read it patiently, especially the "warm tips" behind it. Otherwise, Im not responsible for making a dish of chicken that doesnt taste good.

Food Material List

1 Half a Turkey 800g
2 Potato 1
3 Chili Red 4
4 Green pepper 2
5 Strong flour 230g
6 Clean water 100g

Operational steps

1 After removing the viscera, the local chicken is washed and dried. The tips of the claws are cut off with kitchen scissors. Then the local chicken is chopped into bone blocks. The large pieces of chicken oil in the belly of the local chicken are cut off for reserve.
2 Potato peeled and cut into hobs; green and red peppers cut into oblique segments; garlic peeled and cracked with a knife; onion cut into pieces; onion cut into sections.
3 Add cold water to the pot, add chicken pieces, turn to medium heat and cook for 2-3 minutes.
4 Skip the foam and pull out the chicken nuggets. If there is still foam on the chicken nuggets, rinse the chicken nuggets with flowing water, then drain the water to be used.
5 Add oil to the pan. Add dried chilli, onion, onion, garlic, ginger, green pepper and large pieces of chicken oil. Stir fry over medium and small heat until the chicken oil spits completely and the surface is slightly tarred.
6 Pick out the chicken oil residue and stir-fry the seasoning in the pot.
7 Then pour the chicken pieces into the pot, stir-fry over medium heat until the chicken pieces are slightly charred, then add the raw, old and maltose, stir-fry until the chicken pieces are evenly colored.
8 Add plenty of water and turn to stew for 30-40 minutes until chicken pieces are ripe.
9 Then add the potatoes and season with salt. Continue to simmer for 15-20 minutes until the potatoes are soft and waxy.
10 Add green and red peppers, stir-fry evenly, then turn the heat to simmer for 2 minutes, then turn off the heat, and sprinkle coriander on the dish to decorate.
11 Add 1 teaspoon salt and water to the flour and knead it into a smooth dough. The kneaded dough is preserved in a bowl for 30 minutes.
12 The dough is cut into dough, kneaded into strips, then brushed with oil and placed on the plate.
13 Cover the oil-brushed flour with a fresh-keeping film and put it in the refrigerator for refrigeration. Cook for another 2-4 hours.
14 The kneaded dough is kneaded at both ends by hand to form a wide surface with suitable thickness.
15 Cook the noodles in the pot and remove the cold water to avoid sticking.

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